Pineapple bag
By VicentaLakin
The children who are up early have a bun. I'll pay you today for the traditional pineapple. The pineapple bag, a sweet bread originating in Hong Kong, is said to have been named for its golden, condensed, pineapple-like skin after its baking. There's no pineapple, and there's no pie in the bread。
Recipe Recommendations
- Dough: High-gluten flour
- white granulated sugar
- milk
- yeast 3g
- egg liquid 25g
- butter 22g
- sweetening
- baking
- an hour
- ordinary
Steps for Pineapple bag
1
Put all the materials of the noodles in the cook's machine and mix them into smooth ones
2
Then add butter and continue to mix to pull out the mural
3
The noodles are fermented twice as big
4
During fermentation, we make pineapple skins, send soft butter into sugar powder to white, then we mix it with egg fluid three times, then we mix sifted low-banded flour into butter into spinach. Rupees
5
Take out the exhaust, split it into 10 equals, and wake up for 15 minutes
6
Then split the pineapple into 10 equals, flatten it in circles, and wrap two-thirds of the pasta
7
Put a knife on the top of the pineapple
8
Another fermentation
9
The pineapple bag will be covered with egg fluid
10
Put it in a pre-heat oven, 170 degrees up and down, 150 degrees down, 15 minutes outPineapple bag Make Tips
One or two fermentations should not be too big, so the skin should not be too thin to break two, and the traditional pineapple packs should not have any crumbs, but you can also make them with all kinds of materials, such as bean soybean, cream and pineapple; and, thirdly, if you have not made this bread, I would strongly recommend that you try it, and the pineapple packs are delicious, especially when they are hot。